Frappe, also known as Chiacchiere, Cenci or Bugie depending on the Italian region, are the quintessential Carnival treat — light, crispy ribbons of dough infused with lemon zest and sprinkled with powdered sugar.
Their charm lies in their simplicity: a few humble ingredients like flour, eggs, and butter come together to create an irresistible dessert that celebrates the joy and abundance of Carnival time. Fried until golden and airy, Frappe embody the playful, festive spirit of Italy — a sweet echo of laughter, family gatherings, and traditions passed down through generations.
Italian Carnival Frappe
Italian Carnival Frappe are light, crispy fried pastries flavored with lemon zest and topped with powdered sugar — a joyful treat of the festive season.
Ingredients
- Flour 200 g
- Butter or lard 40 g
- Eggs 2
- Sugar 1 tbsp
- Lemon zest 1
- Salt a pinch
- Vegetable oil for frying
- Powdered sugar for dusting
Tools
- Bowl
- Rolling pin
- Knife or pastry wheel
- Deep frying pan
- Paper towels
- Sifter for powdered sugar
Instructions
- Quickly mix the eggs with butter (or lard), sugar, salt, and grated lemon zest.
- Let the dough rest for 30 minutes covered.
- Roll out a thin sheet of dough with a rolling pin.
- Cut into strips or rectangles.
- Fry the frappe in hot oil until golden and crispy.
- Drain on absorbent paper.
- Dust with powdered sugar and serve warm or cold.
Nutritional values (per serving)
260 kcal
12 g
30 g
5 g
8 g
1 g
70 mg
This post is also available in: Italiano (Italian)
